Bombay potato frittata

 Pack in the flavour with this Indian-inspired frittata. Perfect for a healthy lunch, it's low in calories and fat and full of nutrients.

Ingredients

    4 new potatoes, sliced into 5mm rounds

    100g baby spinach, chopped

    1 tbsp rapeseed oil

    1 onion, halved and sliced

    1 large garlic clove, finely grated

    ½ tsp ground coriander

    ½ tsp ground cumin

    ¼ tsp black mustard seeds

    ¼ tsp turmeric

    3 tomatoes, roughly chopped

    2 large eggs

    ½ green chilli, deseeded and finely chopped

    1 small bunch of coriander, finely chopped

    1 tbsp mango chutney

    3 tbsp fat-free Greek yogurt

Method

    STEP 1

    Cook the potatoes in a pan of boiling water for 6 mins, or until tender. Drain and leave to steam-dry. Meanwhile, put the spinach in a heatproof bowl with 1 tbsp water. Cover and microwave for 3 mins on high, or until wilted.

    STEP 2

    Heat the rapeseed oil in a medium non-stick frying pan. Add the onion and cook over a medium heat for 10 mins until golden and sticky. Stir in the garlic, ground coriander, ground cumin, mustard seeds and turmeric, and cook for 1 min more. Add the tomatoes and wilted spinach and cook for another 3 mins, then add the potatoes.

    STEP 3

    Heat the grill to medium. Lightly beat the eggs with the chilli and most of the fresh coriander and pour over the potato mixture. Grill for 4-5 mins, or until golden and just set, with a very slight wobble in the middle.

    STEP 4

    Leave to cool, then slice into wedges. Mix the mango chutney, yogurt and remaining fresh coriander together. Serve with the frittata wedges.

By Esther Clark